1. Set puff pastry out to thaw. Microwave spinach following package instructions, then let stand to cool. Chop basil finely (¼ cup). Zest lemon (1 teaspoon).
2. Squeeze water from spinach; place spinach in large mixing bowl. Add basil, lemon zest, breadcrumbs, Alfredo sauce, garlic powder, red pepper, feta, Parmesan, cheddar, and 1 egg; mix thoroughly.
3. Preheat oven to 400°F. Line baking sheet with foil. Dust flat work surface with flour; place puff pastry sheets on flour; roll out each sheet to 14- x 12-inch rectangle. Place 1 piece pastry on baking sheet.
4. Whisk water and remaining egg until blended; brush edges of pastry lightly with mixture. Spread spinach mixture over pastry, leaving ½-inch border. Top with remaining puff pastry sheet and pinch edges to seal.
5. Create a large triangle by using pizza cutter to cut from bottom right corner diagonally to center of top edge, then repeat on left side. Create tree stump by cutting 5-inch-wide x 2-inch-tall sections from each side of bottom edge. Cut 1-inch-wide strips into each side of tree, leaving 3 inches uncut across center and from top, then twist each strip 1–2 times.
6. Brush egg mixture lightly over top of tree and trimmings (may not use all egg mixture). Sprinkle tree with seasoning, if using. Bake 18–22 minutes until golden brown and center is hot. Let stand to cool 5 minutes. Serve with warm pasta or pizza sauce on the side, if using.

Chef's Tip: Use extra pieces from tree trimming to make a star or additional twists to bake alongside tree.